Glogovska (Kiełbasa głogowska)

Polish smoked pork sausage.

Pork, lean350 g0.77 lb
Pork, semi-fat550 g1.22 lb
Pork trimmings rich in connective tissue100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.51/2 tsp
Pepper2.0 g1 tsp
Garlic3.0 g1 clove
  1. Cut lean pork into 20 mm cubes. Mix with 1/3 of salt and 1/3 of cure #1. Pack tightly in a container, cover with cloth and hold in refrigerator for 3 days.
  2. Grind semi-fat pork with 3/8” (10 mm) plate.
  3. Grind pork trimmings with connective tissue with 1/8” (3 mm) plate.
  4. Using food processor emulsify ground pork trimmings rich in connective tissue adding 5% (5 ml or 1 teaspoon) of cold water. Add remaining salt, cure #1 and spices during this step.
  5. Mix cured lean pork cubes, semi-fat and emulsified pork together.
  6. Stuff firmly into 32-36 mm hog casings.
  7. Hang for 60 min at room temperature.
  8. Apply hot smoke 45-80° C (113-176° F) for 90 min until casings develop brown color.
  9. Bake in smokehouse (thin smoke allowed) at 85° C (185° F) for 30 min until sausages reach 68-72° C (154-160° F) internal temperature.
  10. Cool in air to 15° C (59° F) or lower.

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